Vegan Pad Thai
Ingredients
3 Tbsp Sesame Oil
2 Tbsp Coconut Aminos
1 Tbsp Tamari
2 Cloves Minced Garlic
3 Tbsp Brown Sugar
1 Tbsp Sriracha
3/4 Tsp Salt
3/4 Cup Spanish Onion
1/3 Cup Bell Pepper
1/2 Cup Red Cabbage
1/4 Cup Scallions
1 Lime
11 oz Pad Thai Noodles (My favorite kind are by nona lim)
1/4 Cup Peanuts
Directions
1. Chop the scallions, onion, pepper, and the cabbage and set them aside in separate bowls.
2. In a medium sauté pan heat up the sesame oil. Add in the minced garlic, coconut aminos, tamiari, sriracha, and brown sugar. Bring to a simmer with low heat.
3. Add in the onion, pepper, and scallions and the juice of 1 lime. Cover and sauté until fragrant.
4. Add in the cooked pad thai noodles stir and cover for 2 minutes. Once combined add in the cabbage and crushed peanuts cover until the cabbage is whilted.
5. Garnish with extra peanuts and scallions. Plate, Serve, and Enjoy!
Recipe Recap
Ingredients
3 Tbsp Sesame Oil
2 Tbsp Coconut Aminos
1 Tbsp Tamari
2 Cloves Minced Garlic
3 Tbsp Brown Sugar
1 Tbsp Sriracha
3/4 Tsp Salt
3/4 Cup Spanish Onion
1/3 Cup Bell Pepper
1/2 Cup Red Cabbage
1/4 Cup Scallions
1 Lime
11 oz Pad Thai Noodles (My favorite kind are by nona lim)
1/4 Cup Peanuts
Directions
1. Chop the scallions, onion, pepper, and the cabbage and set them aside in separate bowls.
2. In a medium sauté pan heat up the sesame oil. Add in the minced garlic, coconut aminos, tamiari, sriracha, and brown sugar. Bring to a simmer with low heat.
3. Add in the onion, pepper, and scallions and the juice of 1 lime. Cover and sauté until fragrant.
4. Add in the cooked pad thai noodles stir and cover for 2 minutes. Once combined add in the cabbage and crushed peanuts cover until the cabbage is whilted.
5. Garnish with extra peanuts and scallions. Plate, Serve, and Enjoy!
